Date of Award
5-1998
Degree Type
Thesis
Degree Name
Departmental Honors
Department
Animal, Dairy, and Veterinary Sciences
Abstract
There are several means of determining the tenderness of meat. Recently, a great deal of effort has been focused on connective tissue, or collagen, as a measure of tenderness. These foci have included biochemical determination of collagen types, the ratios of soluble and insoluble collagen, changes of collagen with age, and abundance of collagen.
The purpose of this study is to evaluate the abundance of collage as a means of differentiating levels of tenderness , using histology. Steaks taken from the bovine tenderloin, inside round, and bottom round (eye) were observed histologically using special stains for connective tissue. This method, compared with accepted methods of measuring tenderness, showed similar trends, but its use is limited.
Recommended Citation
Adams, Rachael Anne, "The Influence of Connective Tissue in Meat Tenderness (A Histological and Comparative Study)" (1998). Undergraduate Honors Capstone Projects. 906.
https://digitalcommons.usu.edu/honors/906
Included in
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .
Faculty Mentor
Stanly D. Allunu